Cold Poached Salmon with Fennel-Pepper Relish

Name: Cold Poached Salmon with Fennel-Pepper Relish
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 340 grams dark ale (such as Liberty); 1 bay leaf; 2 teaspoons capers; 118 milliliters chopped carrot; 79 milliliters chopped celery; 454 grams clam juice; 177 milliliters finely chopped fennel bulb; 59 milliliters finely chopped onion; 237 milliliters chopped onion; 177 milliliters finely chopped red bell pepper; 170 grams salmon fillets (about 1 inch thick), skinned; 0 teaspoons salt; 1 Tbsp sugar; 1 Tbsp finely chopped fresh or 1 teaspoon dried tarragon; 3 Tbsps white wine vinegar

Cold Poached Salmon with Fennel-Pepper Relish

Cold Poached Salmon with Fennel-Pepper Relish is a dairy free and pescatarian recipe with 8 servings. One portion of this dish contains about 5g of protein, 2g of fat, and a total of 100 calories. This recipe covers 9% of your daily requirements of vitamins and minerals. A mixture of sugar, celery, carrot, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

To prepare the relish, combine the first 8 ingredients, stirring well. Cover and chill.

Ingredients you will need

Relish

To prepare salmon, combine 1 cup onion and next 5 ingredients (onion through bay leaf) in a Dutch oven; bring to a simmer. Cover and cook 20 minutes. Strain liquid through a sieve into a bowl; discard solids.

Ingredients you will need

Bay Leaves

Salmon

Onion

Equipment you will use

Dutch Oven

Sieve

Bowl

Return liquid to pan; bring to a simmer.

Equipment you will use

Frying Pan

Add salmon; cover and cook 5 minutes.

Ingredients you will need

Salmon

Remove from heat; let stand 5 minutes.

Remove salmon from pan; chill. Discard cooking liquid.

Ingredients you will need

Salmon

Equipment you will use

Frying Pan

Serve relish over salmon.

Ingredients you will need

Relish

Salmon

Equipment

Ingredients

Servings:

340grams

dark ale (such as Liberty)1

bay leaf 2teaspoons

capers 118milliliters

chopped carrot 79milliliters

chopped celery 454grams

clam juice 177milliliters

finely chopped fennel bulb 59milliliters

finely chopped onion 237milliliters

chopped onion 177milliliters

finely chopped red bell pepper 170grams

salmon fillets (about 1 inch thick), skinned 0teaspoons

salt 1Tbsp

sugar 1Tbsp

finely chopped fresh or 1 teaspoon dried tarragon 3Tbsps

white wine vinegar

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is A to Z Chardonnay. It has 4.2 out of 5 stars and a bottle costs about 15 dollars.